Every 100g of fresh stems and leaves contains about 84g of water, 9.8g of protein, 58mg of vitamin C, calcium, phosphorus, vitamin A, vitamin B 1, vitamin B2, etc. And has an aromatic smell. There is no white pulp at the broken petiole. Can be fried, cold, fried, dried and pickled. Bark, root bark and seeds can be used as medicine. Boil oil from the pan, the oil temperature is 80% hot, keep the fire high, add the pasted pepper leaves or Toona sinensis, stir-fry until it is solidified, and take it out. When the oil temperature rises, it will be brittle after secondary frying.

Wrap the Toona sinensis buds evenly in the batter, put them into the pot several times, do not stir at first, turn over after solidification, raise the oil temperature and fry until both sides are golden, then take out the oil control, pick a handful, and fry the eggs while they are hot, or simply wrap them in the batter and fry them. That smells really good. You can also sprinkle some salt to pickle it, make it into Toona sinensis buds, and eat it best in rice porridge.

Tofu can be served with Toona sinensis buds, which is fresh and refreshing and has a unique flavor. You can also chop up scrambled eggs, which tastes delicious. You can also pickle pickles with salt and eat them with meals. You can also wrap it in batter and fry it with Toona sinensis, which is crispy outside and tender inside. In addition, when eating cold noodles, cut the cold noodles into pieces and mix with shredded cucumber and garlic. The simpler the practice, the better, and retain the taste and nutrition to the greatest extent. Whether it's tofu mixed with tofu or Toona sinensis scrambled eggs, it's great!

Add 2 cups of flour to the container, beat an egg, add a little salt, spiced noodles and a proper amount of water, and stir to make a paste. Sprinkle salt on fresh Toona sinensis and marinate for 30-60 minutes. After pickling, wrap it in flour and start frying. The oil temperature can be as high as 80% to 90%. After frying until it is slightly yellow, take it out and plate it! 1, firstly, cleaning the Chinese toon buds; 2. Pour the flour into the basin and beat two eggs into a batter; 3. Put the Toona sinensis buds into the batter and stir them one by one; Add 3 grams of salt to the flour and put oil from the pot. When the oil temperature is 60% hot, put the Toona sinensis buds into the batter and then put them into the oil pan. Toona sinensis buds wrapped in batter turn over when floating, and take them out after both sides are evenly colored.